Word: entrã
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...While entr??es can be a bit pricey, the penny-pinching college student has the option of ordering expensive entr??e items in a more affordable appetizer size, which is more than sufficient for a light dinner. As for drinks, the restaurant invites customers to “choose something sinful” from their “sumptuous” martini menu. Wine and beer are also available. After dinner, diners can choose from a decadent menu of desserts from Finale and Christina’s Ice Cream that changes daily, though some may opt to save...
Last fall, almost a quarter of the undergraduate population participated in the Entr??e Preference Survey conducted by Harvard University Dining Services (HUDS). Since no one would expect HUDS to read through each and every open-ended response, one might have expected few students to bother giving long and creative answers...
...went to brunch on Sunday morning, the card checker was wearing one of those flocked plastic top hats you can buy at party supply stores. The tables were spread with white cloths anchored by vases of roses, and the little paper cards taped to the sneeze guard announced entr??e names riddled with cedillas: Chicken Français! Tomato Provençal! Harvard University Dining Services rarely affects this level of sophistication when juniors’ parents aren’t in attendance; clearly, something was afoot...
...Metropolis if you are in the mood for Italian flavors with a kiss of French, served up affordably: pasta entr??es (such as gnocchi with asparagus, pancetta, toasted walnuts and that fantastic gorgonzola) and risotto specials are $15-$17, and meat and seafood dishes range from $17-$22. An original (and really much better) alternative to the North End, Metropolis’ warmly finished coppery walls, flickery candles and glowing Moravian star lamps add comfortable and sophisticated romance to a dinner that already shines. Call ahead for a reservation, as the restaurant is on the small side, and request...
...generous entr??e portion of scallops was served with celery root, pancetta and pear, and showcased the restaurant’s commitment to serving fresh ingredients. The waiter made a point of explaining that although the menu advertised Nantucket Bay scallops, the recent cold snap had necessitated a switch to Maine diver scallops which were easier to fish in frigid waters. The scallops were perfectly cooked, treading the fine line between undercooked slipperiness and the off-putting elastic band texture that can result when they are left in the pan too long...